Mushroom Beef Soup

Name: Mushroom Beef Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g beef; 8s Shiitake Mushrooms; 1 piece Egg white; 1 parsley; 2 tablets ginger; 1 teaspoon salt; 1/2 teaspoon White pepper; 1/2 bowl Water starch; 1 teaspoon Cooking Wine; 5 drops sesame oil; 1 teaspoon Vegetable oil

by Purple rhyme

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

My family loves beef, but the price changes every day, and the price increases every day, so I can only make it once in a while. Beef is rich in iron and is a good brain food, which helps children improve their memory. It can also improve the body's ability to resist diseases, and is particularly suitable for growth and development, postoperative, and post-ill care for people who are replenishing blood loss and repairing tissues.

Mushroom Beef Soup

1. Prepare the required materials (soak the mushrooms in advance to soften)

2. Chop beef, shiitake mushrooms and mince

3. Add a little vegetable oil, salt, 1 tsp water starch, cooking wine to the beef

4. Then mix well and marinate for 10 minutes

5. Pour cold water into the pot and add the minced beef

6. Remove the blood foam after boiling

7. Then smash out the inside of the cow

8. Add fresh water to the pot and bring it to a boil, then add minced beef and ginger

9. Add shiitake mushrooms and cook for 5 minutes

10. Then add salt

11. Add white pepper to taste

12. Pour in water and starch to thicken

13. Slowly pour in the egg whites, stirring quickly while pouring, so that the egg whites become flocculent

14. Sprinkle with coriander at the end, add a few drops of sesame oil to the pan

Tips:
The minced beef must be blanched first to remove the blood foam, otherwise there will be a lot of blood bubbles when the soup is boiled. The water starch is mixed with corn starch and water.